This was quite yummy! I kind of put it together at the last minute… I was going to make something else today, but realized I forgot to buy fish!! OOPS! So, a bit of a heavier meal, but perfect after a long day. Turned out yummy!

INGREDIENTS:

Costa Rican Cocoa Porkchops:

4 thick center cut pork chops
2 TB unsweetened baking cocoa
1 packet of instant coffee (the one that’s about 1 tsp. amount, for 1 cup of coffee)
1 tsp. ground cinnamon
1 tsp. chili powder
2 TB sunflower (or canola) oil
1 tsp. sea salt

Mix all seasonings together in a bowl, and make a paste. I cooked these on the grill pan. I heated it up, and salted the pan. I then spread the paste onto one side of the pork chops and set the paste side down onto the grill pan. Then, while that side was cooking, I spread the paste onto the other side. I let it cook for 8 minutes per side, until fully cooked through, no pink.

Escalloped Potatoes (I made them dairy free, you can substitute for butter and milk if you wish)

7 yukon gold potatoes, large
1 green onion, chopped
1 tsp salt
3/4 cup all purpose flour
1/2 tsp ground pepper
2 cups milk (I used unsweetened coconut milk. You can use 1/2&1/2 or milk)
2-3 TB butter (I used Smart Balance Olive Oil margarine)
1/2 tsp garlic powder
1 tsp. grated parmesan (on top)

Slice the potatoes thin. I used a hand-held mandolin, but you can do so with a knife, just try to make all slices as similar in size as possible. The thinner the better. Once sliced, you layer. Put 1/3 of the slices into the bottom of a coated 9×13 pan. Then, combine the flour, pepper, garlic powder, salt and pepper in a bowl and stir. Then put 1/3 of it sprinkled onto the bottom layer of the potatoes. Then, put bits (1/3 of the butter) of the butter onto that layer. Then, top with another 1/3 of the potatoes and repeat the process 2x until you have 3 total layers. Then, top with 1 tsp of grated parmesan. Heat up the 2 cups of milk in a sauce pan. Should only take 3 minutes or so. Then, pour over the top of the layers of potatoes. Then, cover with foil, and bake at 375 degrees for 60 to 65 minutes. Take out when all potatoes are soft.

Oven Roasted Brussel Sprouts: 

15 Brussel sprouts halved
1-2 TB olive oil
1 tsp. balsamic vinegar
1/2 tsp. salt&pepper

Put the halved brussel sprouts in a single layer on a coated cookie sheet, drizzle on olive oil and sprinkle with salt&pepper. Then sprinkle with a bit of balsamic vinegar on each one.